Mixed Vegetable Cutlets
Submitted by sueu
Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.
YIELD
12 servingsPREP
45 minCOOK
25 minREADY
70 minThese Indian vegetable cutlets are loaded with seven different vegetables, chickpeas, almonds, walnuts, and sunflower seeds, all spiced with garam masala, turmeric, and green chiles. They’re shaped into almond-shaped patties, coated in poppy seeds, and fried in ghee until golden and crispy.
The cooking method is deliberately split. Cauliflower, potatoes, peas, and green beans boil in the bottom pot while carrots, beets, and celery steam above. This keeps the harder root vegetables from overcooking while everything reaches tender-crisp at the same time.
The blender does the binding work. Chickpeas and nuts get processed first into a thick paste, then the boiled vegetables pulse in until coarsely mashed. You want texture, not a puree. The steamed vegetables fold in whole for color and bite.
Chilling the shaped cutlets for 30 minutes firms them up so they don’t fall apart during frying. The soy milk, cornstarch, and whole wheat flour batter creates a thin coating that the poppy seeds cling to, giving each cutlet a nutty, crunchy shell.
Chef Tips
- Don’t skip the chill time. Warm cutlets crumble the moment they hit the hot ghee.
- Fry in batches without crowding. Too many cutlets at once drops the oil temperature and makes them greasy instead of crisp.
- Two minutes per side is all you need. The vegetables are already cooked; you’re just crisping the coating.
- Save the vegetable cooking water for soups or to thin the blender mixture. It’s full of nutrients and flavor.
Variations
- Swap ghee for vegetable oil to make these fully vegan.
- Use sesame seeds instead of poppy seeds for the outer coating.
- Serve with chutney or a tamarind dipping sauce on the side.
Ingredients
Directions
Place the cauliflower, potatoes, fresh peas and green beans in the bottom of a pot and cover with water.
Put the carrots, beets and celery in a steaming basket, cover and place over the pot.
Cook until the vegetables are tender-crisp.
Drian, saving the water.
Add the frozen peas, defrosted first, to the steamed vegetables.
In a blender, while it is running, drop in the chilies.
Add the chick peas, nuts and seeds and process until the peas are mashed.
Some vegetable water may facilitate this.
Add the cauliflower, potatoes, fresh peas, if using, and beans.
Pulse on and off until they are coarsely mashed.
Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric and garam masala.
Mix well.
Divide into portions.
Line a baking sheet with waxed paper.
Flatten a portion into an almond shaped cutlet, ½ inch thick and place on the sheet.
Cover and refrigerate for 30 minutes.
Whisk the soy milk, cornstarch and flour in a flat bowl until smooth.
Dip each cutlet into the batter, roll in poppy seeds and set aside briefly to air dry.
Heat ghee to a depth of ¾ inch.
Without crowding, fry the cutlets in batches for 2 minutes each side.
Drain and serve.
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